Gourmet magazine adapted this recipe from a coffeehouse in Santa Fe called Three Cities of Spain that closed in the 70’s. It’s my husband’s favorite cheesecake, the one I make for his name day, for parties, whenever cheesecake is requested. I like to add fresh macerated strawberries.
Crust
11 roughly 5-by-2 ½ inch graham crackers, ground fine in a food processor (about 1 ½ cups)
1/3 cup (5 ½ tablespoons) unsalted butter, softened
1/3 cup sugar
1/8 teaspoon salt
In a bowl, stir together crumbs, butter, sugar and salt. Sprinkle half of crumb mixture onto bottom of a buttered 9 ½ -inch springform pan near rim, pressing evenly about 1 ¼ inches up side. Sprinkles remaining crumb mixture onto bottom and press evenly over bottom, joining edge.
Filling
3 8-ounce blocks cream cheese, softened
4 large eggs, beaten lightly
1 teaspoon vanilla
1 cup sugar
In a bowl with an electric mixer, beat cream cheese until fluffy and add eggs a little at a time, beating on low speed until just combined. Beat in vanilla and sugar, beating on low speed until just combined. Preheat oven to 350 degrees. Pour filling into crust and bake in middle of oven 45 minutes. Transfer cake in pan to a rack and let stand 5 minutes. (Cake will not be set in center but will set as it cools.) Leave oven on.
Topping
1 16-ounce container sour cream
1 tablespoon sugar
1 teaspoon vanilla
In a bowl, stir together sour cream, sugar and vanilla. Drop spoonsfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake 10 minutes more. Transfer cake in pan to rack and cool completely. Chill cake, covered, overnight. Remove side of pan and transfer cake to a plate. Let cheesecake stand at room temperature 30 minutes.
Strawberries
1 pint fresh strawberries, hulled and sliced
Sugar to taste
1 tablespoon orange liqueur such as Cointraeu or Grand Marnier
Combine sliced strawberries, sugar and liqueur in a small bowl and let macerate for at least 30 minutes. Spoon berries and their spiked juices over cheesecake.
